In a separate bowl, beat the egg, buttermilk, oil and vanilla extract. Gradually beat into the flour mixture until combined.

Fill the muffin cups and bake for 12-15 minutes until a skewer inserted into the centre of one cake comes out clean. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.

Prepare the basic buttercream icing, then use it to decorate each cupcake, spreading with a warm knife to make a smooth surface.

Use the black icing pen to make a few concentric circles on top. Drag a cocktail stick from the centre to the edge of each cupcake a few times to connect the circles and make a web pattern. Decorate with a plastic spider.